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Wednesday, May 22, 2013

Cumin Chicken Salad >>>

So, MB & I have really been trying to change our diet and get back into shape. Pre-wedding shape & Pre-baby shape. Along with exercising, we've been scouring the Internet for good recipes to make during the week. Of course my first place to check is Pinterest, and I came across this recipe from Real Simplefor Cumin Chicken with Black Beans.

( Here's a tip: plan out your meals for the week and buy everything at one time. That way you wont have the temptation to eat out or grab a quick fattening bite to eat. Just a little suggestion :D )

Seemed simple enough, and it was!

Serves 4Hands-On Time: 15mTotal Time: 25m

Ingredients

2 boneless, skinless chicken breast halves

WE USED 1 BREAST CUT IN HALF SINCE IT WAS JUST THE TWO OF US

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 tablespoons olive oil

1/2 cup chopped red onion

1 jalapeño pepper, seeded and finely chopped

3 cups canned black beans, rinsed and drained

1 1/2 cups frozen corn kernels, thawed

1 1/4 cups cherry tomato halves

2 scallions, thinly sliced

2 tablespoons coarsely chopped cilantro

2 teaspoons red wine vinegar

kosher salt and black pepper

Directions

Place the chicken between 2 sheets of plastic wrap. Pound with a mallet to ½-inch thickness. Combine the cumin with the cayenne and rub over the chicken.

Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.

Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.

Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.

Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.